Step 1

Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

Step 2

Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.

Step 3

Once simmering, add chicken, cover and reduce heat so it's simmering.

Step 4

Cook 10 minutes, remove chicken and shred.

Step 5

Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.

Step 6

Stir, simmer for 10 minutes.

Step 7

Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).

Step 8

When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".

Step 9

Taste - add salt if desired, more chilli if you want.

Step 10

Add shallots and serve!